Wanted to try making this while i was making yogurt as well.
found this recipe
would like to hear your input on this.
It does not specify what kind of Milk to use.
does it matter for Ricotta?
I figured you would need something with more bacteria in it.
also.. this recipe seems to make alot of ricotta.. i wont need that much...
Can i cut all ingredients in half to make less volume easily?
also.. for storing.. how many days does it keep ? can i freeze?
thanks for the input.